Guide For Steaming Vegetables, Poultry, Seafood And Hard-Cooked Eggs - Cuisinart IB-4932B Instruction/Recipe Booklet

Guide for Steaming Vegetables, Poultry, Seafood and Hard-Cooked Eggs

Place indicated amount of water into the cooking bowl. The amount needed will vary according to the type
of food being cooked. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in
similar sizes as indicated. Begin timing when unit is turned on. Cooking times are approximate and will yield
cooked but crisp/tender vegetables. Add more time for more tender/softer vegetables or cut back on time
for crispier vegetables to taste.
The rice cooker must be unplugged immediately after vegetables have finished cooking to prevent overcook-
ing. If cooking vegetables over rice, use chart to determine approximately when to add steaming tray to rice
cooker. Serve steamed vegetables immediately or plunge into ice water to stop cooking to use in salads and
other cold preparations.
Food
Asparagus
Broccoli
Carrots – baby
Carrots – sliced
Green beans
Peas, snow
Peas, edible
Potatoes, new
(1½" diameter)
Potatoes
yellow/gold
Sweet potatoes
Zucchini/
yellow squash
Chicken/turkey
fresh
Sausage, smoked
Shrimp
Scallops, sea
Fin fish (salmon,
haddock, cod, sea
bass, etc.)
Eggs, large
Amount
4 ounces
4 ounces
8 ounces
8 ounces
4 ounces
4 ounces
topped, strings removed
4 ounces
topped, strings removed
4 ounces
12 ounces
8 ounces
6 ounces
8 ounces
Cut into ½-inch slices
(maximum)
8-12
Cut into ½-inch slices
ounces
Peeled/unpeeled, may be
seasoned with herbs or prepared
8 ounces seafood seasoning such as Old
®
Bay
Season as desired (spray steaming
8 ounces tray with cooking spray or line with
Cut into 1½-inch squares, arrange
8 ounces on lettuce leaves or parchment
rounds in steaming tray
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Preparation
3-inch cut
1½-2" flowerets
Whole
¼-inch slices
1 to 1½" slices
Whole, tipped and
Whole, tipped and
Quartered
¾-inch dice
Peeled, ½-inch dice
Halve lengthwise,
¾-inch slices
(spray steaming tray with
cooking spray)
leaf lettuce)
In shells
Cooking Time
Water
(approximate)
1½ cups 9-10 minutes
1½ cups 11 minutes
1½ cups 15 minutes
1½ cups 15 minutes
1½ cups 8-9 minutes
1½ cups 11 minutes
1½ cups 10-11 minutes
2 cups 23-24 minutes
2 cups 18-19 minutes
1½ cups 18-19 minutes
1½ cups 11 minutes
1½ cups 12-15 minutes
1½ cups 12-15 minutes
1½ cups 12-15 minutes
+ 1 table- (will depend on size
spoon of shrimp). Stir after
vinegar 10 minutes
1½ cups 10-15 minutes
1½ cups 10-15 minutes
21 minutes (place
in ice water
1½ cups
immediately to
stop cooking)
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